Karnataka Cuisine

Masala Dosa is the first thing that pops into your head when it comes to Karnataka Cuisine. Karnataka cuisine, one of the oldest surviving cuisines, is well known for its spicy curries and seafood specialities. Rich and delicious, it has drawn influence from the neighbouring states and coastal areas. Karnataka is home to different regions, and the culinary tradition varies from one region to another. The state’s rich and diverse culture and multi-faceted heritage are notable in the food of Karnataka. It combines a range of flavours, along with its own rich gastronomic history. Each region of Karnataka has its own speciality. There are different types of cuisine that are suitable for vegetarians and non-vegetarians. The North Karnataka cuisine is mainly a vegetarian meal. Rice and Jola are the staples of this region. The main food items are Jowar and wheat rotis, accompanied by a variety of spicy curries, pickles, and buttermilk. The South Karnataka cuisine is dominated by steamed rice, and ragi and the traditional dish is the Ragi ball. Must-try dishes include Benne Dosa, Akki Roti and Ragi Roti. Also, there is a vast variety of rice dishes, like Bisi bele bhath, Kesari Bath and Vangi Bath. The Mangalorean cuisine is unique and diverse, owing to the different communities settled in the area. Curry leaves and coconut, along with local spices are the basic ingredients of most Mangalorean dishes. The famous local dishes include Neer dosa, Kori Rotti, Mangalore Buns to name a few. The Kodagu cuisine consists of spicy curries while rice remains the staple food. In all the curries, the core ingredient is the khachapuri, vinegar that adds the tanginess to the dish. Udupi cuisine emphasizes the use of local fruits, vegetables, grains, and beans. It is entirely vegetarian food that makes use of jaggery, rice, and coconut. It comprises different types of dosas and spicy rice. In Karnataka, the meal called, Kannadiga Oota in the local language is served on a banana leaf. The service generally begins from the top right-hand side of the leaf with salt placed first, followed by South Indian salad Pickle, vegetable side dish Raita desserts, fried dishes, cooked dal , a thick broth of lentils and vegetables, Chitranna rice-based dish, plain rice and ghee . Karnataka’s cuisine is one of the mildest in terms of spice levels when compared to other South Indian states. Plus, there is a generous use of palm jaggery in the local cuisine, with the exception of North Karnataka cuisine, which is a bit spicy. The local ingredients are used in cooking most of Karnataka’s delicacies, The Karnataka cooking style entails liberal use of coconut and coconut oil, along with local spices and curry leaves. Clarified butter ghee is also used in cooking, primarily on special occasions and festivals. Karnataka cuisine has different flavours, tastes and textures. However, there are lots of dishes common to all regions. The classic and famous dish in Karnataka is Bisi bele bhath, which is basically a blend of rice, lentils, assorted vegetables and spices, like asafoetida, nutmeg and curry leaves. The variety of dosas, like butter dosa, Mysore Masala dosa and Set dosa are very popular across India. Other common dishes include bread, like akki roti and ragi roti; vegetable curries; kosambari and gravy dishes. Some of the popular desserts include Mysore Pak, rave unde,kajjaya rice and jaggery fritters and Kesari Bhath.